Balsamic Marinated Tri-Tip Roast

Balsamic Marinated Tri-Tip on a cutting board.

This balsamic marinated tri-tip brings bold, savory flavor to the BBQ with soy, garlic, and ginger. A great summer cookout option when you want something a little different from the usual burger or steak.

3.75 from 12 votes

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Prep Time 5

Cook Time 20

Additional Time 1 12

Total Time 1 12 25

Course Beef

Cuisine American

Servings

Calories 343 kcal

Equipment

Ingredients

1 tri-tip roast about 1 ½ to 2 pounds
⅔ cup reduced-sodium soy sauce
⅓ cup balsamic vinegar
2 tablespoons olive oil or other oil
6 large cloves garlic, skins removed crushed
2 teaspoons ground ginger for this dish I like the flavor of dried ginger, if you prefer, you could use fresh, about 1 tablespoon grated
1 teaspoon coarsely ground black pepper

Instructions

Marinate

Combine the soy sauce, balsamic, olive oil, garlic, and ginger in a large zip-top bag. Zip removing as much air as possible. Add the meat and marinate in the refrigerator12 hours, up to 3 days turning the bag occasionally.
Remove the meat from the marinade, reserving the marinade. Presscoarsely ground pepper into the meat on both sides. Let sit for 60 minutes.

Boil the Reserved Marinade

In a small saucepan, heat to a boil, simmer for 5 minutes. Cool.

Grill

Preheat grill to medium-high with two zones.
Cook to 130–135°F for medium-rare, about 15–25 minutes depending on thickness.
Sear over direct heatMove to indirect heat and finish, turning occasionally

Rest and Slice

Rest 10 minutes then slice against the grain.

Notes

Nutritional values are estimated based on partial marinade absorption. as always, real life cooking doesn't come with a calculator.

Alternate Cooking Method: Stovetop to Oven

If you prefer to cook indoors, this tri-tip adapts beautifully:

Preheat oven to 400°F
Heat a heavy ovenproof skillet (cast iron is ideal) over medium-high heat with a little oil
Sear the tri-tip for 3–4 minutes per side until a nice crust forms
Transfer the skillet to the oven and roast for 8–12 minutes, or until the internal temperature reaches 130–135°F for medium-rare
Remove from oven, tent loosely, and let rest 10 minutes before slicing against the grain

Lindy's Tip

Because of the marinade’s sugars (balsamic), you’ll get faster browning…keep an eye on it so it caramelizes, not scorches.

Nutrition

Serving: 3 ouncesCalories: 343kcalFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 79mgSodium: 470mg

Keyword Asian inspried, BBQ, meat, summer cooking, tri tip

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